Pancakes and waffles are popular breakfast dishes but doughnuts, not so much. Perhaps because they’re usually deep-fried, the ring-shaped sweet treats are discounted as a healthy breakfast choice.
While that’s true for most iced, sugared and jam-filled versions, these blueberry doughnuts by Jamie Oliver are much more nutritious.
Sharing the recipe from his cookbook Jamie Oliver’s Super Food Family Classics, the chef described the dish as breakfast doughnuts with “honey, jammy blueberries and yoghurt”.
He added: “Beautiful blueberries add a vibrant pop of colour to these tasty homemade doughnuts, while also giving us a vitamin C boost, helping us absorb the iron found in both flours.”
The recipe is made up of simple supermarket ingredients, costing £1.76 per serving when shopping at Sainsbury’s, and takes a mere 35 minutes to make.
Method
First, tear the stones out of the dates and place the flesh of them in a food processor with the two flours, ground almonds, egg, a tiny pinch of sea salt and 70ml of water.
Blitz everything until combined and forming a ball of dough, then roughly knead on a clean flour-dusted surface for two minutes.
Roll out the dough to 1.5cm thick, then use an 8cm cutter (or a pint glass) to cut out two rounds.
Take a 3cm cutter (or the end of a clingfilm roll) to cut a hole in the centre of each one, then use the centre circles and the remaining cut-offs of dough to roll it out again.
Repeat the process until you have four doughnuts, then prepare a large pan with boiling water. Leave it over low heat to gently simmer and add the doughnuts.
Turn them over halfway through cooking, taking care not to break them while doing so.
Next, place a large frying pan on medium heat with one tablespoon of oil, then drain the doughnuts well and carefully transfer them to the frying pan until golden for 10 minutes, turning regularly to build up a nice crust.
When the doughnuts look nice and golden, add the blueberries to the pan, then drizzle over the honey. Gently shake the pan over the heat for a couple of minutes, using a spoon to keep turning the doughnuts in the jammy blueberry juice.
When the glaze looks nice and shiny and the doughnuts are purple, ripple the yoghurt through the pan and divide the doughnuts between four plates. Finish with a sprinkling of ground cinnamon for extra flavour.
